Iced Christmas Stollen with rum-soaked fruits

Ingredients for 4 servings:

• 3 egg yolks
• 3 egg whites
• 30 g sugar
• 100 g white chocolate coating
• 80 g Stollen, finely ground
• 1 pinch of Stollen spice
• 2 pinches orange peel, grated
• 200 ml cream
• 120 g fruit (rum pot fruit)
• 80 g sugar
• 100 ml orange juice
• 10 g starch flour
• Cinnamon
• Carnation(s)
• Star anise
• mint
• Physalis
• powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Whip the cream until stiff. Separate the egg yolks and egg whites, beat the egg whites with half the sugar until stiff, and then beat the egg yolks with the remaining sugar until creamy. Chop the chocolate and melt it over a double boiler. Quickly mix in the egg yolks. Fold in the cream, add the ground Stollen, orange zest, and Stollen spice. Finally, stir in the beaten egg whites. Line a loaf pan with cling film and pour in the mixture. Freeze overnight. Tip: Remove from the refrigerator about 20-30 minutes before serving so the iced Stollen can thaw slightly and achieve the right consistency and best flavor. Caramelize the sugar in a saucepan, deglaze with orange juice. Then add some of the liquid from the rum-soaked fruit and the spices (best in a tea strainer), and let everything simmer for a while. Finally, add the fruit and, if necessary, thicken with a little starch. To serve: Remove the iced Stollen from the pan and cut into slices. Arrange one or two slices slightly offset on top of the rum-soaked fruit. Decorate with mint and physalis leaves, and dust with powdered sugar. Enjoy!